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Savoury popcorn

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Jazz up your popcorn for a delicious Christmas nibble that children love making and everyone loves eating! Much lower in salt than shop-bought popcorn.
Serves
6
Prep
10 minutes
Cook
10-15 minutes
Each 22g serving contains (excludes serving suggestion)
KCal
55
Carbs
7.40g
Fibre
0.50g
Protein
1.70g
Fat
1.70g
Saturates
0.40g
Sugars
0.20g
Salt
0.01g
Portion Fruit & Veg
0
Ingredients
Ingredients
60g popping corn (divided into two, 30g portions)
For the cheesy garlic popcorn topping:
1 tsp rapeseed oil
1-2 cloves garlic, crushed
1 tsp chopped fresh oregano (or half tsp dried)
good grind pepper
10g Parmesan, very finely grated
For the chilli lemon popcorn topping:
1 tsp rapeseed oil
half red chilli, very finely chopped
juice and finely grated zest 1 lemon
1 tsp chopped fresh thyme (or half tsp dried)
Method
  1. Heat a large deep pan with a lid and place in the popping corn and cover. Shake the pan regularly and after 2-3 minutes you’ll hear the corn start to pop – don’t be tempted to open the lid. Keep shaking until the popping stops.
  2. Put the popped-corn into a large bowl and discard any corn that hasn’t popped. Repeat until all your corn is done, then divide into two.
  3. Meanwhile, make your flavourings. To make the cheesy garlic popcorn, add the oil to a pan with the garlic, oregano and pepper. Cook gently for 1 minute without browning the garlic. Add half the popped corn and the finely grated Parmesan. Mix well and serve.
  4. To make the chilli lemon popcorn, add 1 tsp rapeseed oil to a pan with the red chilli. Cook gently for 1 minute.
  5. Add the lemon juice and zest and heat a further minute until the lemon juice has halved in volume. Add the remaining half of popped corn, mix well and serve.
Chefs tips
  • Don't put too much corn in at once – cook in batches as it expands a lot.
  • There's no end to the range of flavours you can make – try different spices such as cumin or smoked paprika. Just make sure you don't make the mix too wet or you'll get soggy popcorn.
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